"Street-Style" Tacos

"Street-Style" Tacos
Contributor

Syrah Gilley

"Street-Style" Tacos

This is a riff off of my mother's weekly taco recipe that, with a few tweaks, becomes "street-style" and authentic, with a spicy marinade that is later translated into a sauce.

2
Servings
507
Calories Per Serving
Deliver Ingredients

Notes

Click here to read more recipes from Syrah's blog The Pièce de Résistance

Ingredients

  • 1  Pound  skirt steak
  • red bell pepper, thinly sliced
  • medium Spanish onion, sliced
  • 1/2  jalapeño, finely diced
  • 1  Tablespoon  cumin
  • 1  Teaspoon  salt
  • 1/2  Teaspoon  black pepper
  • 1/2  Teaspoon  chopped fresh oregano
  • Kosher salt and pepper, to taste
  • Olive oil
  • corn tortillas
  • Freshly grated Parmesan
  • shallot, finely sliced
  • 1  Tablespoon  red wine vinegar
  • avocado, diced
  • 1  Tablespoon  lime juice
  • tomatoes, diced
  • bunch fresh cilantro, leaves picked and stems removed

Directions

Place the skirt steak, bell pepper, onion, jalapeño, cumin, salt, pepper, and oregano with 3 tablespoons olive oil into a large zip top bag and marinate for 2-4 hours.

Pour 1 tablespoon olive oil into a small skillet on medium, add 1 tortilla. After approximately 30 seconds, flip the tortilla and fold in half.

Lightly brown each side of the folded tortilla in the pan and remove to a plate lined with paper towels. Immediately sprinkle Parmesan onto the upward face of the tortilla. Repeat with the other 7 tortillas.

Add the shallot to a bowl with red wine vinegar and ½ teaspoon salt, allow to lightly pickle until tacos are served.

Toss diced avocado with lime juice, salt, and pepper to taste.

With a large skillet on medium high, add the steak and cook 2 minutes per side. Remove and allow to rest for 5 minutes.

Add the rest of the marinade into the large skillet and sauté, stirring continuously, for about 5 minutes. Thinly slice steak and combine with cooked marinade. Assemble tacos with steak, pickled shallots, avocado, tomatoes, fresh cilantro, and a squeeze of fresh lime juice.

Nutritional Facts

Total Fat
35g
50%
Sugar
1g
1%
Saturated Fat
13g
54%
Cholesterol
157mg
52%
Carbohydrate, by difference
6g
5%
Protein
44g
96%
Vitamin A, RAE
10µg
1%
Vitamin B-12
13µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
87mg
9%
Choline, total
136mg
32%
Fiber, total dietary
1g
4%
Folate, total
8µg
2%
Iron, Fe
13mg
72%
Magnesium, Mg
76mg
24%
Manganese, Mn
1mg
56%
Niacin
11mg
79%
Pantothenic acid
3mg
60%
Phosphorus, P
379mg
54%
Riboflavin
1mg
91%
Selenium, Se
55µg
100%
Sodium, Na
166mg
11%
Water
166g
6%
Zinc, Zn
12mg
100%

Taco Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Taco Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Taco Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère with meat- and bean-based dishes; viognier or grüner veltliner with seafood dishes.